Honey-Almond Cake

honey almond cake sliced on white plate

This Honey-Almond Cake is perfect for marking the sweet occasion of Rosh Hashanah, the Jewish New Year, or the conclusion of a crisp autumn night. Almonds, ginger, and honey are the main flavor notes in the cake, while applesauce and sour cream help contribute to a supremely tender crumb.

Honey-Almond Cake
Makes 1 (8-inch) cake
  • ½ cup (113 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs (100 grams), room temperature
  • 6 tablespoons (126 grams) honey, divided
  • ¼ teaspoon (1 gram) almond extract
  • 1¼ cups (156 grams) all-purpose flour
  • ¾ cup (72 grams) superfine almond flour
  • 2 teaspoons (10 grams) baking powder
  • 2 teaspoons (6 grams) kosher salt
  • 1 teaspoon (2 grams) ground ginger
  • ¾ cup (180 grams) unsweetened applesauce
  • ⅓ cup plus 1 tablespoon (95 grams) whole milk, room temperature
  • ⅓ cup (80 grams) sour cream, room temperature
  • 1 tablespoon (15 grams) fresh lemon juice
  • ¼ cup (28 grams) sliced almonds, toasted
  1. Preheat oven to 350°F (180°C). Spray an 8-inch round cake pan with baking spray with flour. Line bottom and sides of pan with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in 2 tablespoons (42 grams) honey and almond extract.
  3. In a medium bowl, whisk together flours, baking powder, salt, and ginger. In another medium bowl, whisk together applesauce, milk, sour cream, and lemon juice. With mixer on low speed, gradually add flour mixture to butter mixture alternately with applesauce mixture, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter into prepared pan, smoothing top with an offset spatula.
  4. Bake until lightly golden and a wooden pick comes out with just a few moist crumbs, 45 to 50 minutes. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack.
  5. In a small microwave-safe bowl, heat remaining 4 tablespoons (84 grams) honey on high in 10-second intervals, stirring between each, until thin and pourable. Spoon honey onto cake, and sprinkle with almonds. Store in an airtight container for up to 2 days, or refrigerate in an airtight container for up to 5 days. If refrigerating, let come to room temperature before serving.


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